Easy Make-Ahead Mashed Potatoes

Creamy, easy to make, and so delicious, these Make-Ahead Mashed Potatoes are a favorite for holidays and family meals. (I prefer to use Yukon Gold potatoes in this recipe. They are usually widely available at grocery stores.) Double or triple this recipe as needed.

Course side

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings -6

Calories 76kcal

Author Amy Palanjian

Equipment

Ingredients

1 pound Yukon Gold potatoes
½ teaspoon salt
¼ cup milk
¼ cup butter 1/2 stick
¼ cup plain whole milk Greek yogurt or sour cream

Instructions

Peel and dice your potatoes. Add potatoes and salt to a large pot and cover with two inches of water.
Bring the water to a boil over high heat, then turn down to medium. Simmer until the potatoes are very soft, about 15-20 minutes.
Drain the potatoes in a colander.
Add the milk and butter to the pot and heat to melt over low heat.
Add the potatoes back to the pot, stir in the yogurt, and blend using an immersion blender. (Or use a potato masher for slightly chunkier potatoes or transfer to a food processor or blender.)
Season to taste with additional salt as you like, then serve or store for later.

Notes

Store, once cooled at least slightly, in an airtight container in the fridge for up to three days. Reheat with the lid on to keep the moisture in for 4-6 minutes, stopping to stir halfway through for even heating.
You can use an immersion blender to blend the potatoes right in the pot, transfer to a food processor, or use a potato masher (for less smooth potatoes).
Use plain Greek yogurt or sour cream—but full fat will make these mashed potatoes taste best.
Taste and salt according to your preferences.
Serve to a kiddo with a spoon (or let them use their fingers!).
Double the recipe to make a larger batch.

Nutrition